Monday, March 26, 2007

Meringue Kisses with Roasted Cocoa Nibs

Emily from Chocolate in Context is hosting this month's Sugar High Friday and asked us to make something using unrefined cocoa products, in other words Raw Chocolate.

The choice of product was easy - I still had leftover roasted cocoa nibs from Tava...

cocoa nibs© by haalo


Deciding what to do with them was the hard part.

Many wild and wonderful ideas swirled through my head but a conjunction of events lead to me needing to find a simpler solution. And it came to me in the form of a kiss - Meringue Kisses speckled with roasted cocoa nibs.

meringue kisses© by haalo


Meringue Kisses with Roasted Cocoa Nibs
[Makes about 80]

75 grams egg whites (2 extra large eggs)
150 grams caster sugar
2 tablespoons Roasted Cocoa Nibs

A quick note - the rule of thumb is to use twice as much sugar as egg whites. I weighed the whites and they came to 75 grams.

Whisk up the egg whites and when fluffy begin adding the sugar a spoonful at a time. Ensure the sugar is absorbed before adding the next spoonful. This is a slow process but essential for a good result.

Once you've used all the sugar, sprinkle in the roasted cocoa nibs and beat briefly to incorporate.

Use a piping bag with a wide plain nozzle to pipe out the kisses on lined oven trays - I made these quite small and managed to get about 80 from the mixture.

Cook in preheated 150°C/300°F oven until set - the time needed will depend on the size you make. These took around 15 minutes. Let them cool on the oven trays before removing.

meringue kisses© by haalo


The initial crunch of the meringue matches well with the crunchy nib and as you chew, it releases that chocolate flavour which melds into the marshmallowy core of each kiss.

12 comments:

  1. Nice way to use the nibs! I just wish my meringue kisses turned out as nicely as yours, but they never look quite this smooth :(

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  2. Something irresistible as usual. I wonder if you could use finely chopped 70% Lindt instead?

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  3. Oh my goodness...these look great! I love how the point is so....pointy! I would eat the whole batch.

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  4. What a great twist to meringues, Haalo!
    You are so talented, my friend! I love how perfect they look!

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  5. Thanks Ellie - I'm the first to admit that I'm hopeless with piping so if they look good it's just luck!

    Thanks Pietro - I don't see why you couldn't use Lindt though the chocolate will melt and will probably leave a streaky look to the meringue. Though that does sound quite nice and well worth trying.

    Thanks Chris - there's a certain person in the house who shall remain nameless *cough*Paalo*cough* that is having a hard time resisting them.

    Thanks Paz!

    Thank you Patricia, once again you are too kind.

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  6. Hi Haalo, you're haunting me with those darned cocoa nibs again! I got all excited when I saw your post on the cocoa nib and glace orange cookies and went literally all over Perth looking for cocoa nibs. I tasted them awhile back at Essential Ingredients but they are no more and so seems the cocoa nibs too. Someone said Simon Johnsons stocked them. Should have let my fingers do the walking!

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  7. Hi Carol - I would just get them via Tava - I ordered them online and it was really quick and painless.

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  8. these look perfect! I've had meringue with bits of chocolate inside and the cruncy feeling they added was very nice...I'll try with cocoa nibs if I will ever find a place where they sell them ; )

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  9. Thanks Ales - I hadn't seen nibs anywhere so ended up ordering them online only to find two places nearby now stock them!

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